6.6 lbs. Amber Liquid Malt Syrup  

1.75 lbs. Crystal 40L

1.25  lbs. Munich Malt 10L

1.25  lbs. Rye Malt

0.50  lbs. Victory Malt

0.66 oz. Chinook hops (boil 60 minutes)

1.0 oz. Willamette hops (boil 5 minutes)

1.0 oz. Willamette hops (pellets work best) (Dry Hop)

1.0  teaspoon Irish Moss (boil 60 minutes)

¾ cup corn sugar for bottling

Safale US-05 American Ale Yeast

 

 

Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve. Return to a boil, then add 0.66 oz. of Chinook hops and 1 tsp. Irish Moss and boil for 60 minutes.   With 5 minutes left in your boil, add 1.0 oz. Willamette hops.  At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and stir until all malt is dissolved.   

Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  After about 4 days of fermentation, add the last 1.0 oz. of Willamette hops for dry hopping.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.